Scrambled Egg Breakfast Tacos With Quick Cider-Chipotle Breakfast Sausage
A sneak peek recipe from Cooking Whole30.
Servings 4
Ingredients
For the Sausage
- 1/4 cup apple cider
- 1 teaspoon kosher salt
- 1 teaspoon ground chipotle chile pepper
- 1 teaspoon dried sage, crushed or 1 tablespoon finely chopped fresh sage
- 1/2 teaspoon dried thyme crushed
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 pound ground pork
For the Eggs
- 1 tablespoon clarified butter or ghee
- 8 large eggs
- kosher salt
- black pepper
- 12 butter head lettuce leaves
- Whole-30 compatible pico de gallo or hot sauce
- butter head lettuce leaves
- chopped avocado (optional)
- fresh cilantro leaves (optional)
Instructions
Make the Sausage
- IN a large bowl, combine the apple cider, salt, chipotle, sage, thyme, black pepper, garlic powder, and onion powder. Add the ground pork and use your hands to thoroughly mix in the seasoning
- IN a large skillet, cook the sausage over medium-high heat until browned, using a wooden spoon to break up the meat into small pieces as it cooks. Use a slotted spoon to transfer the sausage to a bowl. Pour off any fat remaining in the skillet and wipe out the skillet.
Make the Eggs
- SET the skillet in which you cooked the sausage over medium heat and add the butter. In a medium bowl, whisk the eggs just until the yolks are broken. Pour the eggs into the skillet. Cook, stirring often, until they reach the desired doneness. Season with salt and black pepper.
- DIVIDE the sausage and eggs among the lettuce leaves. Top with pico de gallo and, if desired, avocado and cilantro.